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Winter Barns Brochure

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Winter Barns Brochure Introduction Welcome to Winters Barns the run up to your day and deliver food and drinks brochure for your dream wedding. 2021, in this brochure you will You will be invited to a tasting which discover our package food provides a 'dress rehearsal' for your menus and our drinks special day. During your tasting you collections to tempt your taste will sample your chosen menus and buds. we will talk you through every aspect of your wedding day to ensure Scott Anderson are proud to be a nothing has been overlooked. part of your special day at Winters Barns, we pride ourselves on creating We hope you will enjoy browsing an unforgettable dining experience through our brochure and choosing for you and your guests. Utilising the from our carefully selected and freshest finest ingredients that are unique menus. However, should you locally sourced and seasonal, we not find what you are looking for create delicious menus. These are please do ask for our bespoke menus brought to life by a superb team of or get in touch to discuss your chefs and expert managers. You can specific requirements. All pricing relax knowing that our attentive throughout the brochure includes team will work closely with you in VAT at the current rate of 20%. is our passion Food is our mission Creativity is our philosophy Excellence FOOD MENUS Canapés Please choose any 4 Cold Chicken and tarragon roulade on toasted brioche with confit apricots Smoked salmon and cream cheese roulade with caviar and baby fennel Chicken liver parfait on toasted brioche with caramelised onion Bocconcini, olive and cherry tomato skewers with pesto Mini prawn cocktail served in a cucumber boat Oriental spoons with shredded duck, spring onion, cucumber and oyster sauce Vegetable frittata with hummus and black olives Mini tomato and shallot bruschetta with fresh basil Feta, olive and tomato on garlic bread Peppered mackerel with horseradish and fresh dill Hot Pork and noodle balls with sweet chilli dipping sauce Mac ‘n’ cheese bites with a baconnaise dip Mini fish and chips served in cones Asian spiced beef with red pepper and rocket skewers Baby roast new potatoes with roasted pancetta and parmesan Mini lamb kofta kebabs creamy riata Deep fried goats’ curd with toasted almonds, red onion and cranberry jam Parsnip velouté served in shot a glass Chicken satay with roasted peanut and sweet chilli dip Spotted black pig sausages with a caramelised onion Dijon dip Fried parmesan risotto balls with fresh basil pesto Sweet Pavlova with hazelnut cream and dark chocolate ganache Lemon meringue cones Double chocolate brownie with salted caramel Tea scones with strawberry conserve and clotted cream Strawberries dipped in Belgian chocolate Meringue nest topped with wild berries and clotted cream Victoria sponge Baby fruit tarts with crème patisserie Wedding Breakfast Please choose 1 Starter, 1 Main and 1 Dessert, alternatively you can offer your guests a choice of 2 for each course to be pre ordered excluding the sharing platter. Selection of ciabatta rolls to include; rye and oat, pumpkin seed and plain served warm with butter Starters Chicken and pistachio roulade served warm with seasonal salad leaves and a crisp pancetta sherry shallot dressing Pearls of melon with prosciutto ham, thyme oil and rocket finished with a balsamic reduction Salmon herb roulade with a celeriac and horseradish remoulade, finished with a lemon caper dressing White wine and fennel poached king prawns with a spicy mango relish and fresh seasonal salad Plum tomato and sweet red pepper soup, swirled with basil pesto and extra virgin olive oil Asparagus, rocket and goats’ curd tart served warm with a watercress, cucumber and crisp baby gem salad Carrot and coriander soup with toasted pumpkin seeds and crème fraiche Goats’ cheese salad with beetroot, roasted figs and walnuts finished with a honey wholegrain mustard dressing topped with toasted almonds and croutons Sharing platter per table to include: Bresaola, Parma ham, chorizo, pitted Kalamata olives, mozzarella, roasted Mediterranean vegetables, toasted ciabatta, rocket and sun blushed tomatoes (supplement per person of £1.65 - 2021) Mains Roasted free range chicken breast with buttered Savoy cabbage, bacon lardons a potato fondant finished with a wild mushroom jus Roasted loin of pork with dauphinoise potatoes, caramelised apple puree and braised carrots with star anise Pan fried salmon with buttered asparagus, crushed new potatoes finished with a tomato and chive hollandaise sauce Shoulder of Kentish beef ragu topped with crisp puff pastry served with mash potato, caramelised shallots and braised vegetables Baked chicken breast wrapped in pancetta and served on whole grain mustard creamed potatoes, seasonal vegetables and white wine sauce Southern Kent belly of pork with apple and sage butter served with seasonal vegetables, new potato and olive oil crush and cranberry and port jus Kentish pork sausages with a wild flower honey whole grain mustard mash served with caramelised onion sauce and vegetable chips Roasted rump of new season lamb with a sauté of courgette, aubergine and plum tomato, fine beans, steamed new potatoes and salsa verde (Supplement per person of £6.70 - 2019) Chateaubriand of Kentish beef with roasted King Edward potatoes, seasonal vegetables and an enriched Merlot jus (Supplement per person of £6.70 - 2019) Risotto of baby spinach and roasted sweet potatoes, finished with vine toma- toes, crème fraîche, parmesan and parsnip chips Baked vegetable strudel with a creamy basil sauce strips of seasonal vegetables lightly seasoned and bound in filo pastry served with herb buttered new potatoes Sweet potato gnocchi with a tomato and mascarpone sauce Roasted free range chicken breast with buttered Savoy cabbage, bacon lardons a potato fondant finished with a wild mushroom jus Roasted loin of pork with dauphinoise potatoes, caramelised apple puree and braised carrots with star anise Pan fried salmon with buttered asparagus, crushed new potatoes finished with a tomato and chive hollandaise sauce Shoulder of Kentish beef ragu topped with crisp puff pastry served with mash potato, caramelised shallots and braised vegetables Baked chicken breast wrapped in pancetta and served on whole grain mustard creamed potatoes, seasonal vegetables and white wine sauce Southern Kent belly of pork with apple and sage butter served with seasonal FOOD MENUS vegetables, new potato and olive oil crush and cranberry and port jus Kentish pork sausages with a wild flower honey whole grain mustard mash served with caramelised onion sauce and vegetable chips Roasted rump of new season lamb with a sauté of courgette, aubergine and plum tomato, fine beans, steamed new potatoes and salsa verde (Supplement per person of £7.15 - 2021) Chateaubriand of Kentish beef with roasted King Edward potatoes, seasonal vegetables and an enriched Merlot jus (Supplement per person of £7.15 - 2021) Risotto of baby spinach and roasted sweet potatoes, finished with vine toma- toes, crème fraîche, parmesan and parsnip chips Baked vegetable strudel with a creamy basil sauce strips of seasonal vegetables lightly seasoned and bound in filo pastry served with herb buttered new potatoes Sweet potato gnocchi with a tomato and mascarpone sauce Desserts Classic vanilla pod cheesecake topped with an apple and blackberry compote Glazed lemon tart with a lime curd and Chantilly cream Duo of chocolate and raspberry with wild berry coulis Treacle tart served warm with vanilla ice cream Individual Eton mess layers of meringue, strawberries, Chantilly cream, drizzled with coulis and served in a martini glass Sticky toffee pudding with a caramel sauce and pouring cream Dark Belgian chocolate fondant served hot with vanilla sauce Banoffee charlotte with glazed bananas and caramel sauce Vanilla panna cotta with caramelised oranges Dark chocolate truffle torte with butterscotch and pecan ice cream Afternoon tea plate to include; scone with clotted cream and strawberry conserve, summer fruit tartlet with crème patisserie and dark chocolate and salted caramel mousse (Supplement per person of £1.90 - 2021) Trio of raspberry Eton mess, Belgian chocolate brownie and lemon posset with rhubarb crumble (Supplement per person of £1.90 - 2021) Beverages Selection of tea and coffee to include; English Breakfast, Earl Grey, fruit and herbal infusion and filter coffee Evening Platters Please choose 2 of the following evening offerings which are served around to your guests. Fish and Chips Delicate prime fillet of fish lightly coated in breadcrumbs served in a cone with hand cut chunky chips Grilled Cheese Sandwich Classic grilled sandwich on white bread with melting Monterey Jack cheese *alternative fillings on request Pulled Pork Buns Slow roasted pulled pork and stuffing served in a brioche bun with apple sauce - add slaws, toppings and crackling for a supplement Bacon Rolls Slices of Applewood smoked bacon inside a soft floured bap Scampi and Chips Succulent pieces of scampi lightly coated in breadcrumbs served in a cone with hand cut chunky chips Burger and French Fries Kentish burger with Monterey Jack cheese, streaky bacon, salad and tomato relish, served in a brioche bun with French fries *alternative fillings available on request Roast Portobello mushroom and grilled halloumi served in a toasted brioche bun FOOD MENUS Finger Buffet - Hot and Cold – Supplement of £530 - 2021 BBQ with selection of salads – Supplement of £1,015 - 2021 Delicious Crêpe Stand with topping table – Supplement of £360 - 2021 Alternative Spit Roast
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